Who doesn’t like shortbread? The perfect butter cookie!
4 sticks plus 2 tablespoons unsalted butter, softened
9 ounces light brown sugar
5 ounces white sugar
2 eggs, room temperature
1 tablespoons pure vanilla extract
1 teaspoon Nickerson Farm’s Black Walnut Extract
1 pound 3 ounces bread flour
1 teaspoon kosher salt
1 1/2 cups coarsely chopped black walnuts
Cream butter and sugars in a stand mixer with the paddle attachment until light and fluffy. Add eggs and extracts until combined, then mix in dry ingredients. Combine completely.
Prepare one half sheet tray, or two quarter sheet trays by buttering and lining with parchment paper. Allow a overhang on the long sides of the pan to help release the shortbread later after they have been baked. Divide dough evenly into prepared sheet trays, spreading smooth and level and bake as bar cookies. Sprinkle with granulated sugar and bake at 325° until golden brown, about 35 to 45 minutes.
Or, shape into balls and place 2 inches apart on the parchment, or roll the dough out and cut with cookie cutters if you are feeling ambitious. Bake for 12-15 minutes depending upon the size of your cookie.
Let cool completely before using a sharp knife to cut into squares.
If you need chocolate, then give these cookies a dip!
6 to 7 ounces semisweet chocolate, finely chopped
Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Dip ½ of each cookie into the chocolate to coat, letting the excess drip off. Set back on the parchment-lined sheet and let sit at room temperature until chocolate is set. Store at room temperature in a tin.
recipe from awesomebites.com
To freeze shortbread cookies
things you’ll need:
- Freezer paper
- Airtight container
Bake the shortbread according to your recipe. Wait for the cookies to cool down to room temperature before handling or storing them.
Line the bottom of an airtight container with freezer paper. Arrange an even layer of shortbread across the bottom of the lined container, making sure the cookies do not overlap.
Place another piece of freezer paper on top of the first layer. Add more shortbread in an even layer, and cover with freezer paper.
Repeat the process of layering freezer paper and shortbread until you fill up the entire airtight container. Make sure the top layer of shortbread is completely covered by the freezer paper, then cover it securely with the lid.
Transfer the container of shortbread into your freezer. The cookies will be good for up to six months. Take the container out of the freezer when you want to eat the cookies, and let them come to room temperature while still covered with the freezer paper. Once the shortbread is completely thawed, discard the freezer paper, then serve as normal.